Preheat the oven to 425°F (220°C).

Toss broccoli florets with olive oil, salt, and pepper, and spread on a lined baking sheet. Roast for 15-20 minutes until slightly charred.

Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble.

In a mixing bowl, whisk mayonnaise, honey, apple cider vinegar, and a pinch of salt and pepper until smooth.

Combine roasted broccoli, crumbled bacon, and chopped red onion with the dressing. Toss to coat.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.